Rock Shrimp Lasagnette

Chef Kevin Kelly April 14, 2009

Considering this is Florida Sport Fishing’s annual inshore issue, I thought it would be fitting to put together a shrimp dish for you and your family to enjoy. I selected Florida rock shrimp because of the crustacean’s similarities in both taste and texture to Florida spiny lobster. Actually, rock shrimp are often called “poor man’s lobster.” However, any shrimp will do. As far as the pasta is concerned, the choices are endless. For appearance purposes, I selected lasagnette, though shells, bowties and linguini will all work nicely. While there is a bit of preparation, ultimately this creamy concoction is really a one pot dish and quite easy to prepare. Serve with toasted French bread and your favorite chardonnay, and you’ll surely be the talk of the town. Bon appétit!


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Ingredients (Serves 4)

  • 16 oz. pasta
  • 16 oz. Florida rock shrimp, peeled and deveined
  • 1 cup shellfish stock (substitute with chicken stock)
  • 1 cup white cooking wine
  • 1/2 cup chopped red bell pepper
  • 1/2 cup frozen pees, thawed
  • 1/2 cup chopped white onion
  • 12 oz. heavy whipping cream
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter
  • 2 egg yolks
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped parsley
  • 2 tablespoons thinly sliced garlic
  • 2 tablespoons olive oil
  • Salt & pepper to taste


  • Cook pasta (al dente), drain and set aside.
  • Pan sear shrimp in one tablespoon olive oil, one tablespoon thinly sliced garlic and fresh thyme. Finish with butter, salt and pepper to taste, set aside.
  • Heat remaining olive oil in medium saucepan, soften red pepper, chopped onion and remaining garlic. Add stock and white wine and proceed to reduce on med/high heat.
  • Add heavy whipping cream and grated Parmesan cheese, stirring continuously. Feel free to add one tablespoon at a time of stock to achieve desired consistency.
  • Add pasta, shrimp, pees, simmer for two minutes.
  • Remove from heat, add egg yolks, stir continuously until cream thickens.
  • Plate, garnish with a sprinkle of fresh parsley, and serve.

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